Food, Recipes, RECIPES, Main DishesMlle Julesrecipes, kitchen, mllejules, recipe healthy, family, yummy, keto, powerbutter, salmon, salmon en papillote, asparagus, easy salmon, easy dinner, dinnerComment

Salmon En Papillote

Food, Recipes, RECIPES, Main DishesMlle Julesrecipes, kitchen, mllejules, recipe healthy, family, yummy, keto, powerbutter, salmon, salmon en papillote, asparagus, easy salmon, easy dinner, dinnerComment
Salmon En Papillote

Whip up this quick and easy salmon recipe tonight! Salmon and asparagus are baked together a delish sauce- and they are done in parchment-paper packs, aka En Papillote!

The bright lemon flavors pair perfectly with butter, and garlic adds a pungent touch to this wonderful easy & satisfying dinner. Low carb, paleo, & GF- it's a must try, enjoy!

SALMON EN PAPILLOTE

INGREDIENT BREAKDOWN:

  • Although cooking en papillote, which means cooking wrapped in parchment-paper, is a technique that works beautifully for many kinds of fish—you could easily try this Salmon En Papillote recipe with cod or halibut instead.

  • Not all salmon is not created equal! Here’s what you need to know about your salmon types: Coho, King, or a more-meaty option, Copper River- these options will be bright pink & marbled with a little fat & make for a delicious choice in this parchment-paper cooking.

INGREDIENTS:

Serves 4

  • 1 pound (450g) salmon filets, divided

  • 2 tablespoons vegetable broth or chicken broth

  • 1 1/2 tablespoon fresh lemon juice, or to taste

  • 1 tablespoon of your favorite hot sauce (we used Sriracha)

  • 4 teaspoons minced garlic (4 cloves)

  • Salt and fresh ground black pepper, to taste

  • 3-4 tablespoons butter, diced into small cubes (or ghee)

  • 2 tablespoons fresh chopped parsley or cilantro

  • 1 lb (450g) medium-thick asparagus, woody ends trimmed, or zucchini, or fennel

INSTRUCTIONS:

1. To prepare the oven-baked salmon in parchment-packs: Preheat your oven to 425ºF (220ºC). Cut 2 sheets of 14 by 12-inch (35 x 30 cm) unbleached parchment paper then lay each piece separately on the countertop. In a small bowl, combine the ingredients for the sauce: broth, lemon juice, and hot sauce.

2. Season both sides of the salmon filets with salt and pepper.

3. Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Fold the parchment paper over the salmon. 

4. Make sure you add any additional seasoning (salt & pepper and/or garlic butter ) now, as you’ll be packing up the salmon en papillote right after! 

5.Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.

6. Transfer the salmon parchment pack to a baking sheet and bake salmon in the oven, sealed side upward until salmon has cooked through, about 10 – 12 minutes, depending on thickness of your piece. 

7. Carefully unwrap the baked salmon in parchment packets then drizzle with more lemon juice and garnish with fresh parsley or cilantro and a slice of lemon. Enjoy!

Bon Appetit!

Photography by Patricia Brochu